A relative of the peach, nectarine, plum and cherry, apricots are fragrant, with a soft, velvety…

handful flat-leaf parsley, roughly chopped

Method

Fry the onion in the oil for 6 mins until softened. Add the cinnamon and cumin and cook for 1 min, stirring. Add the mushrooms, cook for 2 mins, then stir in the tomatoes, chickpeas and honey. Season and simmer for 7-8 mins.

Meanwhile, mix the couscous with the dried apricots and some seasoning in a bowl. Pour over 250ml boiling water, stir to mix, then cover. Leave to stand for 7 mins or until softened. To serve, fluff up with a fork, stir in the parsley and top with the mushroom mixture. Great served with some green beans.

This was really nice. A quick and easy dinner to make that tastes great!Looking at the comments I added the amount of spices as explained in the recipe but I halved the portion size - So effectively doubling the amount of cinnamon and cumin. I also doubled the amount of honey and added some harissa paste too. Definitely making this again!

As newcomers to Moroccan food, we found this to be very tasty and not too overwhelming (though I did go for heaped tsps after reading the other comments). I added more veg and served with rice cooked with sultanas rather than couscous with apricots (gotta go with what's in the cupboard) which worked really well.

For once I read the above comments before making the recipe, and was glad I did. I doubled the spices, and added a pinch of chilli flakes. It still wasn't a taste sensation, but a perfectly OK meatfree midweek meal. Didn't enjoy enough enough to make again though... there are too many recipes out there to try.

I have been making this for a while now, although I didn't actually realise it was called something! I fry my onions in mixed herbs and garlic first, then add red/green chillies and cracked black pepper with a pinch of salt. I dont use the honey, i think thats a bit weird for this type f dish. In the cous cous, I used plain cous cous and copped up half a lime, add this with the water to flavour when you are making it. Try with a parmesan flat bread, its beautiful!!

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